A 17 year tradition! Use an open cookie cutter wiped with veggie oil or baking spray and fill it right on the griddle. You might need to run a knife around the edge after you flip, but it's worth it. This is an amended Martha recipe. (Click here for the recipe) I added another tablespoonContinue reading “Pumpkins For Your Pumpkins”
Monthly Archives: October 2013
The Pasta My Mother Would Never Make
…I say that with love as I had a tasty and healthy upbringing. But never, not in million years, would my mother lace pasta with bacon and cream for an everyday, weekday dinner. What you do with this Bon Appetit recipe is up to you and your cardiologist. (Click here for the recipe) However, ifContinue reading “The Pasta My Mother Would Never Make”
No Recipe, Just Roasted Veggies
Incredibly flexible, super simple…big batch roasted vegetables help compensate for the loss of summer. These babies all spent time in a 400 degree oven, with tougher stuff like squash, peppers and onions hitting the racks first, tomatoes going in last- 10-15 minutes til bursting. Prep time 10 minutes, cooking time for 1/2-3/4 inch chunks upContinue reading “No Recipe, Just Roasted Veggies”
Getting Closer Carrots
A couple of years ago, my radio producer and I ate the best roasted carrots ever from The Little Owl – cooked with olive oil, almost black in color, we couldn't stop talking about them. Since then (actually before), I've been working on my glazed carrot technique (don't laugh). And while this recipe can't compare,Continue reading “Getting Closer Carrots”
Best Corn Dish So Far
One of my kids won't eat corn on the cob. (An aside – she didn't eat ice cream for the first 5-ish years either and only recently learned to appreciate. Where are the genetics?!) So, I spend my knife skills cutting corn from the cob. And though it's not as good this time of yearContinue reading “Best Corn Dish So Far”
Caramel Chicken
Mine is not as pretty as the recipe in the October Bon Appetit (I have so little patience for browning!). BUT, it is super tasty and a great alternative to any of your other chicken standbys. Read the recipe carefully. (Click here to read it) It takes as much time as predicted which is moreContinue reading “Caramel Chicken”
Sauce!
I say this with love…even my husband can make this tomato sauce. He was the first to call me and discuss the obit of our grand dame of Italian cooking, Marcella Hazan. That's where I saw the recipe, ringing bells about butter and tomatoes that had faded from memory. (Click here for the recipe) MyContinue reading “Sauce!”
Salted Carmel Sauce (Bon Appetit 10/13)
So EZ it's worth repeating! And eating. I snapped the caramel sauce recipe from this month's edition of BA. The apple cake is still on my to-do list. As delicious as the sauce is when warm, it keeps pretty nicely in the fridge. A bit stiffer, but heck, it was the best ice cream topperContinue reading “Salted Carmel Sauce (Bon Appetit 10/13)”
Everything but the…Cauliflower
It's not a guarantee, but it's similar to high school yearbook status in my house. As in, “Vegetables most likely to be eaten…” If they're roasted and flavor dense or presented in a form residents are predisposed to like (i.e. puréed cauliflower and potato), I have a higher degree of success. Thus the spiced andContinue reading “Everything but the…Cauliflower”
Venetian Apple Cake
We call this the devil made me do it cake as I've been known to double down around Halloween. As Gina De Palma describes in her book “Dolce Italiano” it's an easy, make it in an afternoon cake. Try to get the eggs, butter & milk to the same temp. (I lifted the ingredients &Continue reading “Venetian Apple Cake”
I Am Not A Restaurant! 